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Biogenic Amine Contents in Non-alcoholic Beers: Screening and Optimization of Derivatization

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Abstract

A rapid, sensitive, and reproducible high-performance liquid chromatographic procedure for the determination of nine biogenic amines in non-alcoholic beers was developed by an optimized benzoylation procedure. A Plackett–Burman factorial design was used in order to screen the statistically significant variables. The significant factors of biogenic amine benzoylation, reagent volume and pH, were optimized by a complete factorial response surface design, and optimal reaction conditions were generated. The optimized method showed good linearity (correlation coefficients > 0.997) and good recoveries (from 88.6 to 104.7 %). The repeatability and reproducibility of method were >3.9 and >4.6 %, respectively. Moreover, the detection limits of biogenic amines were calculated between 0.05 and 0.15 μg/ml in wine samples. The optimized method has been applied to the determination of biogenic amine contents of non-alcoholic beers consumed in Iran. Their values ranged from 0 to 2.56 mg/l, no significant differences (p > 0.05) were observed between the analyzed samples, and none of these samples surpass the toxic levels reported in the literature.

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Conflict of Interest

Fereydoon Aflaki declares that he has no conflict of interest. Vanik Goulipour declares that he has no conflict of interest. Nader Saemian declares that he has no conflict of interest. Shahab Sheibani declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Faculty of Chemistry, Kharazmi (Tarbiat Moallem) University, Tehran, 1571914911, Iran

    Fereydoon Aflaki & Vanik Ghoulipour

  2. Nuclear Science Research School, Nuclear Science and Technology Research Institute, Tehran, Iran

    Fereydoon Aflaki, Nader Saemian & Shahab Sheibani

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  1. Fereydoon Aflaki
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  2. Vanik Ghoulipour
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Correspondence to Vanik Ghoulipour.

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Aflaki, F., Ghoulipour, V., Saemian, N. et al. Biogenic Amine Contents in Non-alcoholic Beers: Screening and Optimization of Derivatization. Food Anal. Methods 7, 713–720 (2014). https://doi.org/10.1007/s12161-013-9746-x

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  • DOI: https://doi.org/10.1007/s12161-013-9746-x

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